From Emily in the Gallery ~
I am here today to rave about our newest edition to the Clay Coyote Flameware line, the Flameware Fish Tray! Weather it be fresh caught from the lake/river, or picked up at the grocery store, this fish tray is prefect for the home chef or angler in your life. It makes a beautiful addition to your Flameware set, or would make a lovely present, as it is versatile. HOWEVER, it should be noted that it is made to be used on the grill, in the oven, or under the broiler for a finish, but NOT for stovetop use.
This recipe revised from 2010 by our dear Ann Lewandowski would be great to use on the fish tray.
Salmon with Garlic and Turmeric
1½ teaspoons coarse kosher salt
1 teaspoon ground turmeric
6 medium-size garlic cloves, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons canola oil
½ cup unsweetened coconut milk
½ teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne, or serrano chilis, stems removed, cut in half lengthwise (do not remove the seeds)
1. Mix the salt, turmeric, and garlic together in a bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for 30 minutes or overnight, allow the flavors to permeate the fish.
2. Heat the oil in our fish tray over heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes. turn the fillet over and sear the underside until browned, about 2 minutes.
3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Stir, and pour this over the fish. Lift the fillet with a spatula and tilt the fish tray slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Braise the salmon, spooning the sauce over it occasionally, until the flesh is barely beginning to flake, 3 to 5 minutes.
4. Remove from heat, let rest 10 mins and serve!
Pottery Featured in this Recipe:
Optional Pottery Used